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Tej

Tej, or tejj, is an Ethiopian sweet wine, similar to mead, that is made from fermented honey and a special kind of hops called gesho. It is traditionally served from a vase-like vessel called a berele. If you can't find tej or mead in your neighborhood, this recipe is a rough approximation.

Ethiopians believe tej was the wine used for a toast between the Queen of Sheba and King Solomon.

4 to 6 servings

Ingredients

Water -- 2 cups

Honey -- 1/3 cup

White wine (see variations) -- 1 (750-ml) bottle

Method

In a small saucepan, heat the water and honey over low flame, stirring until the honey is completely dissolved. Remove from heat and chill completely.

Pour the honey water and wine together into a decorative glass decanter, mix together and serve lightly chilled.

Variations

Use a light, mildly sweet white wine such as a riesling, soave or pinot grigio.